If you love the classic combo of chocolate and peanut butter, these Oreo Peanut Butter Balls will be your new go-to treat. They’re rich, sweet, and satisfyingly crunchy on the outside with a creamy, melt-in-your-mouth center. No oven, no complicated steps—just simple ingredients and big flavor.

They’re perfect for parties, holidays, or late-night cravings, and they store well so you can make them ahead. Whether you’re a confident baker or brand new to sweet treats, this recipe is friendly and foolproof.

What Makes This Recipe So Good

No-bake and low effort: No oven required, and only a handful of steps. Great for kids to help with, too.
Bold flavor combo: Peanut butter, Oreos, and chocolate—there’s a reason this trio is a classic.
Perfect texture: A creamy, truffle-like middle with a crisp chocolate shell.
Make-ahead friendly: Chill well, freeze beautifully, and hold up at parties.
Customizable: Swap coatings, add toppings, or tweak the filling to fit your taste or dietary needs.

oreo peanut butter balls for christmas dessert

Shopping List

Oreo cookies: 36 standard Oreos (about 1 regular package)
Cream cheese: 8 ounces, softened (brick style)
Creamy peanut butter: 1/2 cup (shelf-stable, not natural if you want the smoothest texture)
Powdered sugar: 1/4 to 1/2 cup, to taste and for structure
Vanilla extract: 1 teaspoon (optional but nice)
Chocolate for coating: 12–16 ounces semisweet or milk chocolate chips, melting wafers, or almond bark
Coconut oil or shortening: 1–2 teaspoons (optional, helps thinning the chocolate)
Toppings (optional): Crushed Oreos, mini chocolate chips, flaky sea salt, chopped peanuts, sprinkles, or a white chocolate drizzle

How To Make Oreo Peanut Butter Balls

Prep the pan: Line a baking sheet with parchment paper or a silicone mat.
Clear space in your fridge or freezer for chilling.
Crush the Oreos: Add Oreos (filling included) to a food processor and pulse to fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin until sandy.
Make the filling: In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add vanilla.
Mix in Oreo crumbs and 1/4 cup powdered sugar. Taste, then add more powdered sugar if you want it sweeter or firmer.
Chill briefly: Refrigerate the mixture for 15–20 minutes to make scooping easier.
Shape the balls: Scoop about 1 tablespoon per ball (a small cookie scoop works well). Roll between your palms to smooth.
Place on the lined baking sheet.
Firm them up: Freeze for 20–30 minutes or refrigerate for at least 45 minutes. The colder they are, the easier they are to coat in chocolate.
Melt the chocolate: In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring between each. Add 1–2 teaspoons coconut oil if needed for a thinner coating.
You can also use a double boiler over low heat.
Dip and coat: Using a fork or dipping tool, lower each chilled ball into the melted chocolate. Tap off excess by gently tapping the fork on the bowl’s edge. Place back on the lined sheet.
Add toppings: While the chocolate is still wet, sprinkle crushed Oreos, chopped peanuts, or sea salt.
If adding drizzle, let the first coat set, then drizzle with melted white or dark chocolate.
Set and serve: Let the chocolate set at room temperature, or chill for 10–15 minutes. Serve once firm.

How to Store

Refrigerator: Keep in an airtight container for 1–2 weeks. Separate layers with parchment to prevent sticking.
Freezer: Freeze up to 3 months.
Thaw in the fridge for best texture. They’re also delicious slightly frozen.
Room temperature: For parties, they can sit out for 2–3 hours, depending on room warmth. If it’s hot, keep them chilled.

Health Benefits

While this is a dessert, it does offer a few perks.

Peanut butter provides healthy fats and some protein, which help with satiety. Dark or semisweet chocolate brings antioxidants, especially if you choose higher cocoa content. If you use reduced-sugar options or portion thoughtfully, you can enjoy these without going overboard.

That said, these are still a treat.

They’re sweet, rich, and calorie-dense. Balance them with plenty of water, fiber-rich meals, and movement. A small ball goes a long way, so savor slowly.

Common Mistakes to Avoid

Using warm filling: If the mixture isn’t chilled, the balls can fall apart in the chocolate.
Always chill before dipping.
Too thick chocolate: If your coating is gloppy, stir in a bit of coconut oil or shortening. Thin chocolate gives a smooth shell.
Overheating chocolate: Chocolate scorches easily. Heat in short bursts and stir often.
Skipping the parchment: Without a lined tray, the balls stick and tear when you lift them.
Using natural peanut butter: Natural varieties separate and can make the filling greasy or loose.
If you prefer natural, make sure it’s well-stirred and consider adding extra powdered sugar for structure.

Alternatives

No cream cheese: Swap with 1/4 cup softened butter plus 1–2 tablespoons milk powder, or use 1/2 cup peanut butter and increase powdered sugar for firmness.
Nut-free: Use sunflower seed butter or cookie butter instead of peanut butter. Adjust powdered sugar to keep the mixture scoopable.
Gluten-free: Use certified gluten-free chocolate sandwich cookies.
Lower sugar: Choose reduced-sugar sandwich cookies and dark chocolate (70%+), and start with the lower end of powdered sugar.
Flavor twists: Add 1/2 teaspoon cinnamon, a pinch of espresso powder, or orange zest to the filling. Try white chocolate coating with a dark chocolate drizzle.
Crunchy center: Fold in 1/3 cup chopped peanuts or mini chips for texture.

FAQ’s For Oreo Peanut Butter Balls

Can I make these without a food processor?

Yes. Place Oreos in a sturdy zip-top bag and crush with a rolling pin until very fine. The finer the crumbs, the smoother the filling.

Why are my balls cracking after dipping?

The temperature difference may be too big. If the balls are rock-solid frozen and the chocolate is warm, cracks can form as they expand. Let balls sit at room temp for 5 minutes before dipping, and avoid overly hot chocolate.

How do I keep the chocolate from pooling at the bottom?

After dipping, gently scrape the bottom of the ball on the rim of the bowl and tap the fork to remove excess. You can also place dipped balls on a wire rack set over parchment to let extra drip off.

What’s the best chocolate to use?

Melting wafers or almond bark are the easiest to work with. If using chocolate chips, add a teaspoon of coconut oil to improve flow and shine. Semisweet for balance, milk for extra sweetness, or dark for a richer bite.

Can I make them ahead for a party?

Absolutely. Make them up to 3 days in advance and store in the fridge. For longer storage, freeze and thaw in the fridge overnight before serving.

Do I need to temper the chocolate?

Not for this recipe. Tempering gives a snappier shell and glossy finish, but melted coating chocolate or wafers work great and are more forgiving.

How many balls does this recipe make?

Expect about 24–30 balls, depending on the size of your scoops. Smaller balls coat easier and go further at parties.

Can I skip the powdered sugar?

You can, but the filling may be softer and sweeter from the Oreos alone. If the mixture feels too loose, add a tablespoon or two of powdered sugar or extra Oreo crumbs until it holds its shape.

Wrapping Up

These Oreo Peanut Butter Balls are simple, nostalgic, and always a hit.

With a creamy center and crisp chocolate shell, they feel special without any stress. Keep a batch in your fridge or freezer for quick treats, last-minute guests, or an easy dessert tray. Customize the coating, add fun toppings, and make them your own.

One bite, and you’ll understand why this no-bake treat never lasts long.

Oreo Peanut Butter Balls Treat – A No-Bake Crowd-Pleaser

Laura

Oreo peanut butter balls that are rich and irresistibly creamy. A no-bake treat perfect for holidays, gifting, and sweet cravings.

Print Recipe Pin Recipe

Prep Time 20

Total Time 20

Servings 24 servings

Ingredients

Oreo cookies: 36 standard Oreos (about 1 regular package)
Cream cheese: 8 ounces, softened (brick style)
Creamy peanut butter: 1/2 cup (shelf-stable, not natural if you want the smoothest texture)
Powdered sugar: 1/4 to 1/2 cup, to taste and for structure
Vanilla extract: 1 teaspoon (optional but nice)
Chocolate for coating: 12–16 ounces semisweet or milk chocolate chips, melting wafers, or almond bark
Coconut oil or shortening: 1–2 teaspoons (optional, helps thinning the chocolate)
Toppings (optional): Crushed Oreos, mini chocolate chips, flaky sea salt, chopped peanuts, sprinkles, or a white chocolate drizzle

Instructions

Prep the pan: Line a baking sheet with parchment paper or a silicone mat. Clear space in your fridge or freezer for chilling.
Crush the Oreos: Add Oreos (filling included) to a food processor and pulse to fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin until sandy.
Make the filling: In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add vanilla. Mix in Oreo crumbs and 1/4 cup powdered sugar. Taste, then add more powdered sugar if you want it sweeter or firmer.
Chill briefly: Refrigerate the mixture for 15–20 minutes to make scooping easier.
Shape the balls: Scoop about 1 tablespoon per ball (a small cookie scoop works well). Roll between your palms to smooth. Place on the lined baking sheet.
Firm them up: Freeze for 20–30 minutes or refrigerate for at least 45 minutes. The colder they are, the easier they are to coat in chocolate.
Melt the chocolate: In a microwave-safe bowl, heat chocolate in 20–30 second bursts, stirring between each. Add 1–2 teaspoons coconut oil if needed for a thinner coating. You can also use a double boiler over low heat.
Dip and coat: Using a fork or dipping tool, lower each chilled ball into the melted chocolate. Tap off excess by gently tapping the fork on the bowl’s edge. Place back on the lined sheet.
Add toppings: While the chocolate is still wet, sprinkle crushed Oreos, chopped peanuts, or sea salt. If adding drizzle, let the first coat set, then drizzle with melted white or dark chocolate.
Set and serve: Let the chocolate set at room temperature, or chill for 10–15 minutes. Serve once firm.

Oreo Peanut Butter Balls – A No-Bake Crowd-Pleaser